Kiwi Lychee Cupcakes16

Posted by chockylit in General (Thursday November 24, 2011 at 11:10 am)

Kiwi Lychee Cupcakes

First off, I have to thank my friend Margie for the combination. I had been thinking, “lychees and ???” for some time. I asked her for a suggestion to which she replied, “kiwi.” And I was like, “I have some of those at home!” Soon followed by, “hmmm, kiwi frosting, I wonder how that will turn out.”

Well, I have never been so pleasantly surprised as I was with the kiwi frosting! It’s sometimes a challenge to get a good flavor from a fruit frosting without it being too running. In this case, the kiwi flavor was very prominent without having to sacrifice texture. Joy!

And the combination? Awesome. Both the kiwi and lychee flavors were distinct, but they also tasted so nice together. The cupcakes were a definite hit.

Vanilla Cupcakes
12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Measure out milk and vanilla together.
6. Add about a third of the flour to the butter/sugar mixture and beat to combine. Scrape the bowl.
7. Add about one half the milk/vanilla mixture and beat until combined. Scrape the bowl.
8. Repeat above ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full.
10. Bake for 22-25 minutes until a cake tester comes out clean.


Lychee Filling

1/2 cup lychee syrup
6 lychees
Pomona’s Universal Pectin

1. Mix calcium water per the instructions in the pectin box.
2. Drain syrup from lychees. Measure out 1/2 cup of syrup and heat with 2 teaspoons calcium water to boiling.
3. Mix 2 teaspoons of pectin in 2 teaspoons of granulated sugar. Add to the boiling syrup and mix until dissolved.
4. Chop the 6 lychees into small chunks. Add to boiling liquid. Bring to boil. Take of heat and let cool.

Note: This recipe is for canned lychees as it is not lychee season!

Kiwi Cream Cheese Frosting

1 cup (2 sticks) butter
4 ounces or 1/2 package of Philly cream cheese
4-6 cups powdered sugar
1/3 cup pureed fresh kiwi

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Beat butter until soft and creamy. Scrape the bowl.
3. Add cream cheese and beat until combined. Scrape the bowl.
4. Sift half of the sugar into the bowl. Add the kiwi. Beat until creamy. Scrape the bowl.
5. Gradually sift remaining remaining sugar one cup at a time, beating after each, until you get to the consistency and sweetness you like.

Note: The texture of the frosting is a bit runny looking and soft because of the puree. Don’t let that deter you. This is some freaking yummy frosting! Also, you want to use a nice ripe, sweet kiwi for the best results.

1. Fill the cupcakes with the lychee filling using the cone method. This post has step by step photos of the method.
2. Frost.
3. Top with a chunk of kiwi just before serving.

Kiwi Lychee Cupcakes

16 comments for Kiwi Lychee Cupcakes »

  1. This flavour combination sounds absolutely wonderful! And they look great also :D I really could do with one right now.

    Comment by Tina @ bitemeshowme — November 24, 2011 @ 2:41 pm

  2. I love this cupcakes, really… Unfortunately I’m not as good as you in decorating them but I’ll try I promise

    Comment by Franceschina — November 24, 2011 @ 3:05 pm

  3. These look beautiful and delish!

    Comment by Sherry — November 24, 2011 @ 3:54 pm

  4. Ohh that’s such a great idea – I love lychee and kiwi (especially in cocktail form!), but I’ve never thought to give it a try as a cupcake… brilliant!

    Comment by jess @ Multicultural Melbourne — November 26, 2011 @ 10:51 pm

  5. Gorgeous! I just love lychees, and pairing them with kiwi fruit was a brilliant idea, Yumm…

    Comment by InTolerantChef — November 28, 2011 @ 3:49 am

  6. I think it’s a good combination , so fresh, and so tastefull! bravo!

    Comment by annick — November 28, 2011 @ 8:05 am

  7. The lychee filling instructions mentions calcium water, but it’s not included in the ingredient list? Is it something that comes with the pectin? Thanks in advance for your clarification – looks like a great cake!

    Comment by elemjay — November 28, 2011 @ 2:36 pm

  8. Comes with the pectin

    Comment by chockylit — November 28, 2011 @ 5:43 pm

  9. This is awesome. My husband loves lychees (it is his favorite after pumpkin) and I think this will have to be the next thing I make in the house!

    Comment by Seanna Lea — November 29, 2011 @ 12:51 pm

  10. Where can I find pomona universal pectin? Can I use any type of boxed pectin or omit it altogether?

    Comment by Jbaby — January 12, 2012 @ 3:32 am

  11. You can use any pectin. Just follow the directions as best you can on the package. It’s just used for thickening the filling. So worse comes to worse its a little too thin or a little too thick.

    Comment by chockylit — January 12, 2012 @ 7:42 am

  12. Nice pics! The kiwi frosting looks like sorbet ice cream, makes me wanna eat it…!

    Comment by Cupcakes Barcelona — February 13, 2012 @ 11:01 am

  13. Hi! Great idea! I’m so excited to try this! Can I use corn starch to thicken the lychee filling instead of pectin? I have done it with raspberry and strawberry filling before?

    Comment by Matty T — February 24, 2012 @ 12:29 am

  14. These look amazing. So going to try these this weekend.

    Comment by Cupcake Cabaret — March 14, 2012 @ 9:32 am

  15. hi i baked these last week and they were a hit with the office folks! had to bake a second bath cos I didn’t manage to eat one myself. My family loves it too!
    I didn’t make the lychee filling but simply added diced lychee into the batter and I used french butter cream with kiwi puree, heavenly!
    thanks for sharing the recipe!

    Comment by casey — April 3, 2012 @ 8:30 am

  16. You have many recipes I would love to pin to Pinterest for all of my cupcake friends. I’m unable to pin your site for some reason. It would be great if you had a Pin It button so I could link back to your blog through Pinterest! Thanks for sharing your great recipes!

    Comment by Felicia — May 2, 2012 @ 8:20 am

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